# The Effect of Duck Breeds on Carcass Composition and Meat Quality at Different Slaughter Ages

## TL;DR

This study examines how different duck breeds and slaughter ages affect carcass composition and meat quality, providing insights for optimizing meat production and consumer preferences.

## Contribution

A comprehensive multi-index evaluation model for duck meat quality across breeds and ages is developed, offering practical guidance for the meat industry.

## Key findings

- Cherry Valley ducks had the highest body weight and meat yield at all ages compared to other breeds.
- Wuqin 10 ducks showed superior meat quality traits like higher shear force and water-holding capacity.
- Meat quality indices such as shear force and fat content increased with age across all breeds.

## Abstract

Understanding the influence of animal breed and age on meat quality is of critical importance, as it will significantly impact marketing strategies. In this study, four major meat duck breeds were comprehensively and systematically examined. A detailed comparison of their meat production performance and meat quality characteristics was conducted, followed by a ranking of the meat quality of these duck breeds at different ages. The results of this research will provide valuable reference points for meat duck processing operations and consumer preferences, thereby offering practical guidance for industry stakeholders to more effectively optimize production and meet market demands.

Meat quality is influenced by factors such as age, breed, slaughter weight, and nutrition. This study investigated the growth performance, slaughter performance, and meat quality of ducks across different breeds and ages. Results indicated that at the same age, significant differences in body weight were observed among breeds (p < 0.05), with the weight ranking in descending order as follows: Cherry Valley ducks (C) > Wuqin 10 meat ducks (W) > Mianyang Partridge ducks (M) > Liancheng White ducks (L). A comparison of the same breed across different ages revealed that the pectoral muscle ratio tended to increase with age, whereas the leg muscle ratio showed the opposite trend; however, total meat production gradually rose. At all three growth stages, C ducks exhibited higher body weight and meat yield than the other breeds. W ducks demonstrated excellent meat quality traits and appropriate meat production, with indices such as shear force, water-holding capacity, and fat content all higher than those of the other breeds. L ducks and M ducks had relatively lower body weight and meat production compared to the other breeds, yet their shear force and water-holding capacity were superior to those of C ducks. The analysis of meat quality at different times showed that across all breeds, shear force, meat color, muscle fiber diameter, crude protein content, and fat content increased with age, while drip loss rate and muscle fiber density decreased. A comprehensive multi-index evaluation model for duck meat quality under different breeds was established, along with a four-factor principal component model (Z1, Z2, Z3, Z4). Using the comprehensive ranking equation K, the meat quality performance of different breeds at various ages, in descending order, was as follows: 63-day-old W > 90-day-old M > 63-day-old C > 90-day-old L > 63-day-old M > 90-day-old C > 63-day-old L > 90-day-old W > 42-day-old C > 42-day-old W. This study not only provides a theoretical basis for evaluating meat quality traits in different duck breeds but also offers insights for breed selection and age-related quality optimization.